Strawberry Crunch Cookies
Deliciously chewy and crunchy cookies filled with fresh strawberries and a touch of oats and cereal, perfect for sharing.
Ingredients
Main Ingredients
- 1 cup butter, softened Use room-temperature butter for better creaming.
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs Add eggs one at a time.
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Spoon and level flour for accuracy.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed strawberries Fresh are best; drained frozen work well too.
- ½ cup rolled oats Quick oats fine in a pinch.
- 1 cup crushed cereal Use crunchy types like cornflakes for texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Allow to fully preheat for at least 10 minutes.
- In a large bowl, cream together the softened butter, sugar, and brown sugar until smooth.
- Beat in the eggs and vanilla extract.
- In another bowl, combine the flour, baking soda, and salt. Gradually mix them into the wet mixture.
- Fold in the crushed strawberries, rolled oats, and crushed cereal.
- Drop spoonfuls of dough onto ungreased baking sheets about 2 inches apart.
Baking
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For storage, keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies.